Southern Fried Salmon

Name: Southern Fried Salmon
Yield: 2
Cuisine: American
Ingredients: 300g salmon fillet, skin on, pin-boned; 100g plain flour; Vegetable oil, for deep-frying; 2 green onions, finely sliced; Brine: 500ml water, 50g natural cooking salt; Southern Spice Blend (garlic & onion powders, black & white pepper, coriander, cumin)

While fried chicken is the Southern classic, a similar process works just as well with fish in this delicious Southern fried salmon recipe. You can use any firm-fleshed fish; I love salmon as its oiliness echoes the richness of the chicken skin in the traditional recipe. The Southern spice blend is inspired by chef Morgan McGlone of Bar Copains, who also taught me that it’s good to brine the fish, just as you do chicken, to add moisture and flavour. Fish doesn’t need as long in the brine as chicken, just 10–15 minutes is fine as it’s in smaller pieces and doesn’t contain any bone. The Alabama White Sauce that works so well alongside Southern fried chicken is a perfect accompaniment to Southern fried salmon too (see video below).

Serves 2

Ingredients

300g salmon fillet, skin on, pin-boned
100g plain flour
Vegetable oil, for deep-frying
Salt flakes and freshly ground black pepper, to taste
2 green onions, finely sliced
Alabama White Sauce, for serving

Brine

500ml water
50g natural cooking salt

Southern Spice Blend

½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon salt flakes, crushed

Method

Make Brine: Bring half the water to the boil. Add salt and stir until it dissolves.
Remove from heat, add remaining water and refrigerate until completely cold.
Cut salmon into large bite-sized pieces.
Place in the brine and set aside for 10–15 minutes.
Meanwhile, make Southern Spice Blend: Combine all ingredients.
Mix flour with Spice Blend in a large bowl.
Strain fish, add to flour and toss well to coat each piece, pressing the flour onto the skin and flesh. Set aside for 30 minutes or so.
Heat oil to 180°C.
Toss fish well in the flour again, pressing as much onto it as possible.
Fry fish, in batches if necessary, for about 3 minutes stirring occasionally, until just cooked through.
Drain on a rack over a paper towel-lined plate.
Arrange on a platter, sprinkle with salt, pepper and green onions.
Serve Southern fried salmon with Alabama White Sauce and enjoy!